Asian Mushroom Soup

Inspired by: https://www.foodnetwork.com/recipes/dave-lieberman/asian-mushroom-soup-recipe-1946977

Ingredients: 2 tablespoons vegetable oil

1/2 onion, chopped 4 garlic cloves, thinly sliced 1 (2-inch piece) fresh ginger, peeled and thinly sliced 2 quarts reduced-sodium chicken broth 3 tablespoons soy sauce 2 tablespoons fish sauce, optional 2 portobello mushrooms, caps peeled, cleaned and thinly sliced 5-ounces cremini mushrooms, thinly sliced 10 small shiitake mushrooms, cleaned and left whole Outer leaves of 1 small Napa cabbage or 1/2 large cabbage, leaves roughly torn 2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly sliced 2 good handfuls snow peas (optional) 1 small bunch scallions, thinly sliced Dark sesame oil

Directions:

Heat the oil in a large saucepan over medium heat and cook the onion, garlic, carrots and ginger until browned. Add to crockpot.

Combine the broth, soy sauce, and fish sauce to the crockpot.

Add the remaining ingredients and cook for 4-8 hours.

I ladeled the soup over ramen noodles and thin sliced beef at the end, but this step is optional.

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